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Breast milk research to optimise infant nutrition:
j
fine-tuning of the protein mix
Dr. Adrienne Weiss
Yili Innovation Center Europe
November 21, 2018
Breast milk is the ideal food for babies. However, due to various factors, not every baby can have
the mother's breast milk. In most countries around the world, the breastfeeding rate in newborns of
0-6 months is far below the recommendation from the World Health Organization.
In China, the rate of six months exclusive breastfeeding is only 20.8% (data released during
promotion of breastfeeding forum on July 31, 2017 organized by UNICEF). In order to ensure the
healthy growth of non-breastfed children, research on breast milk components and the
development of infant formula has become a major issue.
Breast milk is one of the “gold standards” for the development of infant formula.
Breast milk research – background
Initiated preparation for an independent research project on Chinese breast milk
2003 Established the first
Chinese breast milk
research database
2004
2007
Established corporate
breast milk bank for
breast milk research
2009
“Infant formula containing
α-lactalbumin and β-casein
and its preparation method”
won the invention patent
certificate issued by the
State Intellectual Property
Office.
2010
Led the “12th Five-
Year“ National Science and
Technology Pillar Project
“Study on Chinese breast milk
composition, applications,
product safety control and
commercialization”
2012
2014
Launched an independent research project on Chinese breast milk
The Yili Maternal and
Infant Nutrition
Research Center was
established; White
Paper on Chinese
Breast Milk Research
was published.
2015
Signed collaboration
agreements with
Wageningen University
and the University of
California, Davis, on
Chinese breast milk
research.
2017
Published a review of nutritional
composition differences between
Chinese and foreign breast milk,
awarded with the Outstanding
Contribution to Chinese and
Foreign Breast Milk Research and
Caring for China’s Maternal and
Infant Health Social Responsibility
Award
2018
Yili Maternal and
Infant Nutrition
Institute
Yili is launching new
breast milk research
projects, and has
formed Yili’s own breast
milk research database
with independent
intellectual property
rights.
Milestones of Yili’s research on Chinese breast milk
Milestones
Proteins in human and cow’s milk
α-lactalbumin β-lactoglobulin serum albumin
lactoferrin secretory IgA
osteopontin, etc.
β-casein κ-casein
α-lactalbumin is the main protein found in human milk. It consists of a single-chain polypeptide containing 123 amino acids and is a compact calcium-binding globulin.
β-casein is the main component of human casein. It is a phosphorylated protein that exists in micellar form. This protein has a looser assembly and little tertiary structure.
Hennet et al. Swiss Med Wkly. 2014 Feb 19;144:w13927
Source: FSA, 2002
of which 50-85% is β-casein
of which 36% is β-casein
Nutritional and physiological effects of α-lactalbumin and β-casein
α-lactalbumin
朱凌燕 等 α-乳白蛋白对婴儿生长发育的影响的研究现况,中国生育健康杂志,2015,(26)193-195
Bo Lönnerdal et al. J Nutr Biochem,2017(41):1-11
• Rich in essential amino acids, especially cysteine and tryptophan
• Promote the absorption of trace minerals (iron, zinc)
• Immunomodulatory effect
• Prebiotic effect
• Antimicrobial effect (antibacterial)
β-casein • Opioid effect
• Promote calcium absorption
α-lactalbumin and β-casein – digestibility and allergenic aspects
α-Lactalbumin is more easily digested than a whey protein concentrate (shown
in rats by Pantako et al.); digestibility of bovine and breast milk α-lactalbumin
is comparable due to their similar amino acid composition
β-casein is more easily digested than α-casein (in vitro study by Kerry Ingredients);
α-casein is absent in human milk and addition of bovine β-casein can improve digestibility
of infant formula (patent of Bindels et al., 2005)
Since α-lactalbumin and β-casein are not the major allergens in milk, appropriately increasing the ratio
of α-lactalbumin and β-casein in infant formula can alleviate the infant's allergy to milk protein to some extent
• Studies have shown that β-lactoglobulin and lactoferrin are the major allergens in whey proteins, while
α- lactalbumin plays a minor role in it (Natale et al., Monaci et al., and Sharma et al.)
• In casein, α-casein is the most important allergen in casein, followed by κ-casein (Natale et al., Monaci et al.)
2018/12/3
Source: Handbook of Milk Composition, Jensen (ed.), 1995
β
β
α
κ κ
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
human milk(total 2.7 g/L)
cow's milk(total 29.5 g/L)
Casein composition
Bindels et al. 2005, Patent US 6,863,918 B2 Pantako et al. Can J Physiol Pharmacol. 2001 Apr;79(4):320-8. Natale et al. Mol Nutr Food Res. 2004 Oct;48(5):363-9. Monaci et al. J AOAC Int. 2011 Jul-Aug;94(4):1034-42. Sharma et al. J Chromatogr B Biomed Sci Appl. 2001 May 25;756(1-2):183-7.
Similarity between human and bovine α-lactalbumin and β-casein
Bovine α-lactalbumin is structurally and functionally similar to human α-lactalbumin, and thus, can be added to infant formula to
resemble breast milk α-lactalbumin.
Figure: Similarity between amino acid composition of bovine (upper) and breast milk α -lactalbumin (lower) Source: "Advanced Dairy Chemistry - milk protein" (2003); UCC, FOX .
• 72% of the amino acid composition is the same (red),
6% is similar (grey)
• Also, the hydrolysis and digestion pathways of bovine and
breast milk α-lactalbumin are similar (Chatterton et al.).
Bovine and breast milk β-casein also have some homology in the amino acid composition(Greenberg et al.)
• 47% of the amino acid sequences are identical
• Most of the differences represent single base changes
• 60% of the prolyl residues are located at the same position showing conservation of maximum digestibility
• Charge and hydrophobic group distribution of the two are also substantially the same
2018/12/3
Chatterton et al. Trends Food Sci Technol 2004 Jul-Aug 15(7–8):373-383 Greenberg et al. J Biol Chem. 1984 Apr 25;259(8):5132-8.
"Infant formula containing α-lactalbumin and β-casein and its preparation method” was awarded the 16th "Chinese Excellent Patent”.
Based on the results of breast milk
research, Pro-Kido infant formula was
developed, supplemented with α-
lactalbumin and β-casein as patented.
The content of α-lactalbumin and β-
casein in Pro-Kido are comparable to
breast milk levels:
• α-lactalbumin 0.23 g/100 ml
• β-casein 0.3 g/100 ml
Patent of α-lactalbumin and β-casein
Clinical trial verification
Yili in collaboration with Sun Yat-sen University
Experimental sample:JINLINGGUAN infant formula (PRO-KIDO™ I-PROTECH®, Phase I)
Registration number:NCT03178474 (ClinicalTrials.gov)
Basic info:
1. A quasi-randomized, open labeled, controlled trial.
2. Participants:124 healthy full-term newborns with ages of 5-14 days at the enrollment (formula group 63,
breast milk group 61); formula-feeding and breastfeeding were at least for three months
3. Intervention Duration: 12 weeks. Visits: 1 week (baseline), age of 7 and 13 weeks
4. Measuring length, weight and head circumference, stool characteristics, behavior, gut microbiota
Methods:
Results: At age of 7 and 13 weeks, PRO-KIDO formula was comparable to the control group in terms of
physical growth (weight, length, head circumference), feeding volume and behavior (crying,
pleasure) of infants
2018/12/3
Yili established the first breast milk database in China, based on Yili’s breast milk research. Yili has collected > 6,000 breast milk samples and obtained > 1 million breast milk research data. The database covers global breast milk research, maternal and infant nutrition, infant formula, etc., with over 2,000 literatures and 20,000 products from 49 countries of the world.
Yili fine-tuned the protein mix of infant formula bringing it closer to breast milk by supplementation with α-lactalbumin and β-casein
Yili’s patent “infant formula containing α-lactalbumin and β-casein and its preparation method” has got the invention patent certificate issued by the State Intellectual Property Office on November 21st, 2012, and was awarded the "Chinese Excellent Patent” in 2014.
Summary
Yili builds on solid scientific foundation to continuously optimize Yili infant formula based on breast milk composition.
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